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Roasted Veal Loin with Crispy Garlic-Mustard Crust, Potato Pancakes and Avocado Sauce

Beef25

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INGREDIENTS

1/4 cup (1-3/4 oz.) minced shallots
2.0 pieces of Potato Pancakes for Roasted Veal Loin with Crispy Garlic-Mustard Crust Magnifying_glass
6 tbsp. olive oil, divided
1.5 ounce of Avocado Sauce for Roasted Veal Loin with Crispy Garlic-Mustard Crust Magnifying_glass
10 cups (2 lb.) finely chopped wild mushrooms
1/2 cup dry white wine
2 cups (8 oz.) shredded cheddar cheese
1/2 cup (1-1/2 oz.) plus 1/3 cup (1 oz.) chopped green onion, divided
3 tbsp. Tabasco Pepper Sauce, divided
salt and pepper, as desired
4 lb. boneless veal loin (IMPS/NAMP 344)
2 tsp. chopped fresh thyme
1/2 cup (4 oz.) Dijon-style mustard
1/4 cup (2 oz.) mayonnaise
2 tbsp. minced garlic
2 cups (4 oz.) soft bread crumbs

INSTRUCTIONS

  1. 1
    For Mushroom Filling: In large sauté pan sauté shallots until translucent. Add mushrooms; cook until mixture is dry. Add wine; reduce until au sec. Stir in cheese, 1/2 cup green onions and 2 tbsp. pepper sauce. Season with salt and pepper. Set aside.
  2. 2
    Trim fat from veal loin and butterfly. Lay loin flat on cutting board. Spread mushroom filling evenly down center, leaving 1-inch border around edges. Roll up and tie.
  3. 3
    Press salt, pepper and thyme evenly onto loin. Heat 2 tbsp. oil in roasting pan. Brown veal loin on all sides. Remove from heat. Set aside.
  4. 4
    For Garlic-Mustard Crust: Combine mustard, mayonnaise, green onions and pepper sauce in medium bowl. Set aside.
  5. 5
    Heat oil in sauté pan. Add garlic; sauté until fragrant. Add bread crumbs; continue cooking until bread crumbs are lightly toasted.
  6. 6
    Spread mustard mixture evenly over veal loin. Top evenly with bread crumb mixture.
  7. 7
    Roast veal loin in 350°F oven to medium (160°F) doneness. Carve loin into 1/2-inch medallions.
  8. 8
    Per Order: Serve 2 medallions with 2 Potato Pancakes and 1-1/2 oz Avocado Sauce.

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cuisines European, North & South American
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